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Trout "Metternich"

4 servings

Ingredients

• 350 g Trout (ready to cook)
• Onion (in rings) (nach Bedarf)
• Peppercorns (nach Bedarf)
• 0.06 L White wine
• Vinegar (nach Bedarf)
• Water (nach Bedarf)
• Lobster meat (cooked or canned) (nach Bedarf)
• mushrooms (nach Bedarf)
• butter (nach Bedarf)
• Beurre manié (nach Bedarf)
• 1 Stk Egg yolk
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Salt (nach Bedarf)
• Rose paprika (sweet noble) (nach Bedarf)

Instructions

1. Cut one kitchen-ready trout (300–350 g) into two-finger-thick slices and secure them.
2. Steam until cooked with onion rings, crushed peppercorns, 0.0625 l white wine, a splash of vinegar, and a little water.
3. Remove the fish pieces, remove the securing pins, and arrange on a plate.
4. Dice cooked or canned lobster meat and prepared mushrooms and sauté in butter.
5. Pour the following sauce over everything: Strain the fish stock, bring to a boil with a little beurre manié, whisk in an egg yolk, and season piquantly with lemon juice, Worcestershire sauce, salt, and noble sweet paprika.
6. Arrange boiled potatoes on the side.

Based on a cookbook by Hans Hofer (1964), adapted with AI.